Tweet
from Giorgio Locatelli Pure Italian
Herby Lentil Soup
* Servings: 4
* Level of difficulty: Easy
* Preparation Time: 30 minutes, plus overnight soaking
* Cooking Time: 1 hour 15 minutes
Ingredients
* 2 tbsp Olive oil, plus extra for drizzling
* 1 carrot, finely chopped
* 2 celery stalks, finely chopped
* 1 white onion, finely chopped
* 1 leek, finely chopped
* 350g brown lentils, soaked overnight
* 1 rosemary sprig
* 1 sprig of sage
* 2 fresh bay leaves
* 750ml vegetable stock
* 2 tsp red wine vinegar
* 6 tbsp chopped flat-leaf parsley
* salt and fresh ground black pepper
Method
1. Warm the olive oil in a large saucepan over medium-low heat. Add the chopped vegetables, cover and cook gently for about 5 minutes until translucent.
2. Drain the lentils and add to the vegetables. Cook for 3 minutes, stirring.
3. Tie the herbs together with string to make a bouquet garni. Add to the pan along with the vegetable stock.
4. Bring the soup to the boil, reduce the heat and simmer over a medium heat for 1 hour, until the lentils are very soft, skimming away any impurities which rise to the top.
5. Discard the bouquet garni and set aside 4 spoonfuls of lentils as garnish.
6. Purée the soup in a food processor or blender, then push through a fine sieve. Pour it back into the pan, add the vinegar and season to taste. Bring back to the boil.
7. Stir in the parsley, then spoon the mixture into the centre of individual soup plates. Pour the soup round the edge and drizzle with olive oil.
Herby Lentil Soup
* Servings: 4
* Level of difficulty: Easy
* Preparation Time: 30 minutes, plus overnight soaking
* Cooking Time: 1 hour 15 minutes
Ingredients
* 2 tbsp Olive oil, plus extra for drizzling
* 1 carrot, finely chopped
* 2 celery stalks, finely chopped
* 1 white onion, finely chopped
* 1 leek, finely chopped
* 350g brown lentils, soaked overnight
* 1 rosemary sprig
* 1 sprig of sage
* 2 fresh bay leaves
* 750ml vegetable stock
* 2 tsp red wine vinegar
* 6 tbsp chopped flat-leaf parsley
* salt and fresh ground black pepper
Method
1. Warm the olive oil in a large saucepan over medium-low heat. Add the chopped vegetables, cover and cook gently for about 5 minutes until translucent.
2. Drain the lentils and add to the vegetables. Cook for 3 minutes, stirring.
3. Tie the herbs together with string to make a bouquet garni. Add to the pan along with the vegetable stock.
4. Bring the soup to the boil, reduce the heat and simmer over a medium heat for 1 hour, until the lentils are very soft, skimming away any impurities which rise to the top.
5. Discard the bouquet garni and set aside 4 spoonfuls of lentils as garnish.
6. Purée the soup in a food processor or blender, then push through a fine sieve. Pour it back into the pan, add the vinegar and season to taste. Bring back to the boil.
7. Stir in the parsley, then spoon the mixture into the centre of individual soup plates. Pour the soup round the edge and drizzle with olive oil.
(At nos5-7 we just whizzed the lot, but left it 'bitty' rather than smooth and didn't drizzle! Also I thought it might taste nice using lemon juice rather than red wine vinegar - next time!)
We had this for lunch yesterday with crusty bread, was very tasty indeed.
Comment